Grilled Bourbon Scallops
These Grilled Scallops with Bourbon Sauce are cooked on skewers on the grill, and topped with an easy, sweet bourbon sauce!
Servings: 2 people
Calories: 357kcal
Ingredients
Grilled Scallops:
- 7 ounces sea scallops (3-5 per person, depending on the size) dry-packed, no chemical additives
- 1 tablespoon olive oil
- pinch sea salt
Bourbon Sauce:
- ¼ cup honey
- ¼ cup balsamic vinegar
- ¼ cup bourbon
Equipment Needed:
- charcoal or gas grill
- metal skewers OR soaked wooden skewers
Instructions
- Preheat your grill to high heat.
- Meanwhile, pour balsamic vinegar and bourbon together and set aside. Keep the balsamic-bourbon mixture within arm's reach, so that you can grab it quickly when the honey is ready.
- Pour honey into a small, heavy-bottomed pot and turn heat to medium. In about 1-2 minutes, the honey should start to bubble. Stir it with a wooden spoon until the honey darkens in color and turns amber (about 3 more minutes). (*Note- The caramelizing honey will be VERY hot. Do not touch it or attempt to taste it at this point.)
- Carefully, standing back from the pot in case of splash-back, pour the balsamic and bourbon mixture into the pot with the honey. Stir, and cook for 1-2 more minutes. Take sauce off the heat, and set aside. (*Note- If the sauce cools and thickens too much while the scallops are cooking, simply set it back on the heat for about a minute, or until it heats up again.)
- Pat scallops dry, then brush both sides of the scallops with olive oil, and sprinkle with salt. Slide them onto skewers.
- Grill scallops 3-4 minutes per side, until the edges get dark grill marks. Serve while still hot with the bourbon sauce.
Nutrition
Calories: 357kcal | Carbohydrates: 44g | Protein: 12g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 631mg | Potassium: 262mg | Fiber: 1g | Sugar: 40g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg
